Directions

Soak beans in 2 qt. water overnight or by quick method. (Quick method: bring to boil in large pot, boil 2 mins., allow to rest 1 hour.) Then cook 45 mins. in the same water.

(If using canned beans, skip the above, of course!)

Drain beans, reserving liquid. Combine beans in slow cooker with remaining ingredients; add 2 1/2 c. reserved bean liquid (complete this amount with water as needed). Set on high & cook 4-6 hours. In last half-hour or so, tip lid partly open so that the chili will thicken. Keep an eye on it so that it doesn't dry out.

This chili is only mildly hot to my mouth; adjust chili powder &/or cayenne to your own taste.

Each serving = 1 1/4 c.

Alternate ways to cook:In slow cooker on LOW for 7-10 hours.In large pot on stovetop for 45 mins.-1 hour.